PREPARATION

Clean the celeriac and carrots clean and grate them coarsely. Peel the onion and chop finely. Play the parsley, pat dry and chop finely. Put the vegetables and parsley in a bowl. Add the whole eggs and season with salt and pepper.

Shape with a decorating ring the pin of about 1 cm thick. Heat the oil in a pan. Put the pin on the pan and cook for 2 minutes on both sides. Remove from the pan and keep them warm.

Serve warm with cider.